Use any leftover Tomato Chutney as a condiment with a meal or eat it as a snack with crackers and vegetable sticks (double the batch!). The chutney can be kept in the fridge for five days or frozen for a longer storage time.

Grilled Steak:

Ingredients:

3 Tbsp. butter or coconut oil, softened

2 cloves garlic, chopped

1 tsp. oregano

2 (4-6) oz. or (112-170) g New York striploin steak

1/8 tsp. black pepper

Sea salt or table salt, to taste

Optional: Olive oil can be added to the butter rub to make it easier to spread on the steak

Directions:

Mix the butter, garlic and oregano in a small bowl.

Dry the steak with paper towel, brush the rub on each side and refrigerate.

Preheat the grill on high. Place the steak on grill and leave the lid open. Grill for three minutes or until the steak does not stick.

Flip over the steak and turn 45 degrees to create cross-hatch sear marks. Continue to grill three minutes or until juices appear on the surface (or longer, until desired doneness is reached).